Salami and Burrata Pizza

Salami and Burrata Pizza

Salami. Pepperoni. Any meat you choose! Check out our chef inspired pizza recipe for a quick and easy "cheater sauce" and discover the perfect technique for your new favorite pizza. 

Why You'll Love It:

Why a salami pizza and not a pepperoni pizza? ‘Cause you can get a pepperoni pizza anywhere. Honestly, with the rise in popularity of charcuterie boards, you can get some truly exceptional cured meats to add to your pizza arsenal. We just so happened to have salami on hand at the moment.  And don’t ever sleep on burrata cheese. Take all you know and love about a ball of mozzarella cheese and stuff it with a creamy, cheesy center of stracciatella that runs and oozes like a sexy poached egg. I said what I said.  

I am NOT a pizza sauce fan. It’s too close to ketchup for me – my least favorite food of all time. For artisanal pizza I’m more of an olive oil or white sauce base type of guy. I typically carry around a can of tomatoes with me in my pantry box (crushed, diced, whole peeled San Marzanos and even tomato paste), and on more than one occasion when making pizza for friends, I’ve simply just thrown them in my cheap little hand held blender apparatus along with some “Italian” spices and called it a day. Creamy burrata cheese begs for something tangy and salty, so this tomato sauce is perfect with it.  

Chef Tip: For camp cooking, find yourself a cordless (or corded if you have a portable battery pack) immersion blender with a small food processor attachment and you can make sauces, salsas and mince garlic, anywhere you go.   

What gear do we use?

Gozney Roccbox 

Messermiester Tongs 

Gozney Turning Peel

Kong Boarrds VeraStore Cutting Board 

Overland Chef 8" Chef Knife

Barebones Spoon 

Pastry Brush 


Yield: As many pizzas as you have ingredients for! 

For the “Cheater” Sauce:  

14.5 oz can fire roasted diced tomatoes 

1 tsp Overland Spices Triple Locked 

1 tsp crushed red pepper flakes 

1 tsp dried oregano 

2 Tbsp extra virgin olive oil 

¼ tsp kosher salt 

¼ tsp freshly ground black pepper 

For the Pizza: 

Pizza Dough (link recipe) 

Extra virgin olive oil 

Cheater Sauce 

Shredded mozzarella cheese 

Sliced black pepper salami 

Burrata Cheese 

Grated Parmesan Cheese 

00 flour and semolina for rolling out the dough 


Preheat your Gozney Roccbox pizza oven to around 850-900 degrees. 

For the Cheater Sauce: 

Add all the cheater sauce ingredients to the bowl of a food processor and puree on high until everything is smooth and blended.  Reserve. 

For the Pizza: 

Roll your pizza dough out into a 10 inch circle. Drizzle the top of the dough with extra virgin olive oil and then use a pastry brush to brush the entire surface of the dough with the oil.  

Chef's Tip: If you want to make your dough from scratch, we have a recipe for easy pizza dough here. Gozney also makes some killer dough mixes. Our favorite is the Gozney Neapolitan Dough Mix

Use a spoon to spread a dollop of pizza sauce all over the surface of the oiled dough, then spread a thin layer of shredded mozzarella cheese over the sauce, all the way to the edges. 

Evenly space as much of the salami as you would like over the top of the cheese. Tear your ball of burrata cheese into ribbons and drape them over the salami, then add a generous sprinkle of grated Parmesan cheese over the top. 

Grab a large pinch of semolina and dust your pizza peel with it.  Chef's Tip: The Semolina helps keep the pizza from sticking to your peel or the oven stone. Quickly slide the peel under your pizza and shake it back and forth a bit to make sure the pizza slides around on the peel and doesn’t stick to it, otherwise you’ll have an awful time trying to get the pizza into the oven. 

Now, place the pizza peel deep into the pizza oven and gently slide the pizza off onto the oven floor. Let the pizza sit on the bottom of the oven for about 45 seconds before sliding your pizza peel back underneath it. Pull the pizza out and use your tongs to rotate the pizza one quarter turn, then slide the pizza back in the oven.  Cher's Tip: You can also use the Gozney Roccbox Turning Peel to make this process a little easier.

Repeat the pizza spin process every 20 seconds or so until the cheese is bubbly and browned and the crust has just the right amount of char. Don’t leave the pizza unattended or it can literally catch fire!

Remove the pizza from the oven and slide it onto your cutting board. Use a long knife to cut the pizza the way you like it. Serve immediately. This style of pizza is best when hot and fresh.   

Be sure to tag us when you make this on your next adventure!  

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